A High Wind in Jamaica
- 2 oz overproof, unaged Jamaican rum (like Wray & Nephew White Overproof)
- 1 tsp crème de banane
- 1 dash tiki bitters
Build in a rocks glass over ice, ideally a single large cube, and stir a bunch. No garnish necessary, but if you feel like being fancy, you can drop in a cocktail umbrella that's been forced inside out and/or mangled, as if by high wind.
I don’t spend a lot of my time inventing new cocktails: I like the classics, and appreciate how hard it is to contribute meaningfully to the existing canon. But I’ve come back over and over again to this riff on a rum old fashioned that I created to bring together two of my favorite things: Jamaica’s national rum, Wray & Nephew White Overproof, and crème de banane.
We are currently blessed with two tremendous versions of the latter: Banane du Brésil and Tempus Fugit’s Crème de Banane. They’re different and each is worth having. That means we need more cocktails that use them, so I pulled a basic Mr. Potato Head on an old fashioned: overproof rum for the rye, crème de banane for the sugar/simple syrup, and tiki bitters for angostura.
It would be in the spirit of things to use other interesting Jamaican overproofs, including aged ones. A non-Jamaican rum would be another drink entirely.
It’s named after the 1929 novel by Richard Hughes, which is one of the most disturbing books I’ve ever read. I can’t recommend it highly enough.